Recipes — Medium EVOO

Grilled Ketchup

Ingredients: 1 1/4 lbs. Roma tomatoes (about 8), cut in half vertically and seeds removed1/4 red bell pepper1/4 small red onion1 tsp. Medium Extra Virgin Olive Oil1/2 tsp. Roasted Garlic Sea Salt1/2 tsp. freshly cracked black pepper1 Tbsp. Honey Pepper White Balsamic Vinegar2 Tbsp. agave nectar1 1/2 tsp. dry mustard Instructions: Preheat a grill to high. Place the tomatoes skin side up on a baking sheet. Add the red pepper and onion. Brush the vegetables very lightly with the Extra Virgin Olive Oil. Sprinkle with Garlic Sea Salt and 1/2 teaspoon of black pepper. Turn the tomatoes skin side down...

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Lasagna Soup

Ingredients: Mild or Medium Extra Virgin Olive Oil1 1/2 lb. Italian sausage1 lb. ground round beef1 c. onion, chopped4 garlic cloves, minced1 tsp. dried oregano1/2 tsp. crushed red pepper flakes2 Tbsp. tomato paste2 (28 oz.) cans diced tomatoes2 bay leaves6-8 c. chicken stockLasagna noodles (broken into smaller sections)1/2 c. finely chopped fresh basilsalt and pepper, to tasteFor cheesy topping:8 oz. ricotta1/2 c. grated Parmesan cheese1/4 tsp. saltpinch of ground pepper 2 c. shredded mozzarella cheeseOptional: Harissa or Chipotle Olive Oil for drizzling over soup Instructions: In a large soup pot, heat extra virgin olive oil over medium heat. Add sausage...

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Grilled Black Truffle Zucchini Salad

Ingredients:2 zucchini, thinly sliced lengthwiseBlack Truffle Oil, to taste1/4 c. fresh shaved Parmesan1/2 c. pine nuts3 Roma tomatoes, sliced thinly1 yellow pepper, sliced thinly4 c. arugulaMedium Extra Virgin Olive Oil, to tastesalt, to taste Instructions: Thinly slice zucchini using a potato peeler; turning when you see seeds. Lay sliced zucchini on a cookie sheet and drizzle with Black Truffle Olive Oil, sea salt, and pepper. Then grill until you have grill marks on both sides just a couple minutes. Set aside to cool. Toss arugula, tomatoes, and peppers with Extra Virgin Olive Oil and salt. Lay zucchini on top, and...

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Red Onion and Orange Salad

Ingredients:4 ripe medium oranges, peeled1 small red onion, sliced fine2 Tbsp. Italian Fig Balsamic Vinegar6 Tbsp. Mild or Medium Extra Virgin Olive Oilsalt and freshly ground pepper4 Tbsp. golden raisins, covered for 20 minutes in hot water, then drained20 black olives, pitted2 Tbsp. sunflower seeds2 Tbsp. almonds, blanched and chopped finesprigs of fresh mint, to garnish Instructions: Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this...

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Panzanella Salad with Mozzarella Fresca

Panzanella Salad with Mozzarella Fresca

Ingredients:Salad:1 baguette, torn into pieces (or your choice of bread)2 lbs. heirloom tomatoes, diced 1 inch1/2 c. pitted olives (your choice on variety)1/2 c. torn basil leaves1/4 c. torn flat leaf parsley leaves8 oz. mozzarella fresca, torn into pieces1/4 c. freshly grated Pecorino cheese (or Parmesan)2 Tbsp. Medium to Robust Extra Virgin Olive Oil Dressing:1/3 c. Mild to Medium Extra Virgin Olive Oil3 Tbsp. Oregano White Balsamic Vinegar1 tsp. flat leaf parsley, finely chopped2 garlic cloves, super finely mincedfresh ground pepper1/2 tsp. of sea salt Instructions: Preheat the grill or your broiler. Toss the torn bread with Extra Virgin Olive...

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